Wednesday, August 14, 2013

Zucchini Bread Pancakes


makes about 10 pancakes
  • 2 large eggs (Optional )
  • 3 tbsp olive oil
  • 2 tbsp brown sugar
  • 1/4 cup + 2 tbsp buttermilk
  • 1/2 tsp vanilla extract
  • 2 heaping cups shredded zucchini
  • 1/2 cup all purpose flour
  • 1/2 cup whole wheat flour
  • 1/4 tsp salt
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • Pinch nutmeg
  • Butter or oil, for coating skillet
In a large bowl, combine eggs ( If you take eggs )  olive oil, sugar, buttermilk and vanilla until smooth. Stir in zucchini. In another bowl, whisk together flour, salt, baking soda, cinnamon and nutmeg. Stir dry ingredients into wet, mixing until just combined.

Heat a large skillet over medium heat. Coat the pan lightly with butter or oil. Pour the batter into the pan and cook until bubbles appear on the surface, about 2 to 3 minutes. Flip pancakes and cook another minute or two, until golden. Repeat with remaining batter. Serve smothered in butter and maple syrup.

3 comments:

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Jess said...

Thank you for stealing my photo and recipe, jackass.

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